Product DescriptionLet's face it. To the uninitiated, the confined and often animated galley of a cruising boat lends itself to creating such less-than-mouthwatering delicacies canned beef stew served over a bed of reheated noodles. After all, there's no storage space, very little in the way of modern appliances, and limited, if any, refrigeration.
Cruising Cuisine will put a flavorful end to all that. Longtime cruiser Kay Pastorius offers everything a cook needs to know to adapt to the very different world of cooking at sea, in strange ports of call, or in deserted anchorages far from supermarkets.
Far more than a collection of recipes, Cruising Cuisine is filled with advice on mastering fine cooking techniques guaranteed to produce delicacies everyone on board will relish.
The simple and exciting recipes in Cruising Cuisine--everything from crowd-pleasing appetizers to tempting sauces and sinful desserts--are fresh, modern, healthful, and tailored to save cruisers time, energy, and effort. Here are more than 450 recipes for all gastronomical persuasions: Pear Crepes, Apple Pancakes, Porcini Mushroom Dip, Conch Fritters, Curried Rock Scallops, Basque-Style Chicken and Sausage, Orzo with Sun-Dried Tomatoes, Stir-Fried Thai Chicken in Coconut Sauce. All are far removed from the crunchy-granola, freeze-dried, ''open a can of this and add it to that'' school of boat cooking.
Kay Pastorius lays out numerous techniques around which the cruising chef can improvise, using what's on hand. She offers tips on how to set up and customize a galley: Did you know, for example, that a wok is ideal for cooking aboard because it makes economic use of whichever heat source you use? And she provides advice on how to stock provisions and deal with supermarket-separation syndrome; how to use fresh ingredients to supplement onboard staples; how to cook your catch; and how to shop for fresh (and safe) local produce, meat, and fish wherever you drop anchor, even in the markets typical of popular cruising stops in Mexico, the Caribbean, and the South Pacific.
What Others Say
Fantastic cooking with limited supplies !!
I absolutely love this cookbook because it is simple and no-nonsense but yet full of very nice and tasty recipes. What I personally like best about Cruising Cuisine: Fresh Food from the Galley is that often you'll find a base recipe for i.e. cookie dough, souffle, pancakes, you name it and then has several different flavour variations. So one dish, many different flavours. Too easy!! I am going sailing soon and have been assigned to the cooking - this will be my bible as we travel... ;-)
Our cookbook of choice, after trying many
We had heard about Cruising Cuisine: Fresh Food from the Galley while in St. Maarten and finally found it at a swap meet in Trinidad. Many sea miles later, it's still our cookbook of choice. So many other cruising cookbooks left out ingredients, had typos, or had such elaborate preparation steps that you could never make the recipes unless you had a full-sized, professional kitchen. Cruising Cuisine: Fresh Food from the Galley is perfect. Simple, yet delicious recipes that can be make quickly (and without leaving an oven on for hours in the tropics). We especially found the appetizer section helpful when we were low on happy hour ideas.
Small Galley, Big Help!
We were only a month or so into our cruise having left San Francisco in 1998. We met Kay and Hal at the always helpful & friendly DOWNWIND MARINE in San Diego. I bought the book thinking that I would need some help, especially in our tiny galley. It's been 2 years since we left. Most of it spent cruising the Calif. Coast and Mexico. I've really grown to depend of Kay's book for ideas, tips, ingredients and combinations. Even for ideas for the odd fish that was the only thing available! Thanks for such a comprehensive and great cookbook written especially for cruisers!
A must-have for those working any galley
Cruising Cuisine: Fresh Food from the Galley is essential reading for anyone working in the galley - whether blue water, bay or lake cruising. The recipes are outstanding, easy to follow and amenable to tight quarters. More importantly, Kay Pastorius offers advice about the basics that most of us have to learn the hard way - by throwing rotting food away. Her advice about provisioning, storage and cooking is right on the money, literally. I only wish my boat-mate, a meat-and-potatoes guy (who I wouldn't trade for the world), was as enthusiastic and supportive as Hal. Thank you Kay.
% Star Gourmet Cooking with flare!
Being landlocked for 50 weeks out of the year does little in stopping my efforts in looking for the perfect cookbook for the open seas. I've finally found a must for my galley.
"Cruising Cuisine" is well laid out and has easy to follow recipes with an inventory list to help you pick and choose the spices you may need on board. The many tips on preparing and storage come in handy and go far in helping you prepare for your voyage, long or short.
This by no means is just for the sea, but at home as well. With more than 450 recipes your family and friends will be anxiously awaiting new culinary treats to be transformed from black and white text to mouth watering morsels of enjoyment!
